Dec 28, 2012 12 comments:

Jeera Pulao ~ Cumin Seeds Flavored Rice

Jeera rice is a flavored rice dish that can be ready in minutes. This rice is cooked with the spices of cumin seeds and ghee (clarified butter). This is not very spicy but smokey flavored rice and suits any veg or non veg gravy curries on the side. This is popular in Northern parts of India and it is everyday rice dish. Compare to Biryani this is a simple and quick fix rice to accompany any masala curries. Today it took only 15 min to prepare this wonderful dish. here is the recipe, Njoy!
Jeera Pulao Rice
Basmati Rice - 1 cup
Butter - 1 Tbsp
Cumin seeds - 1 tsp
onion - 1/2 medium
mint ( or cilantro) - 2 Tbsp
salt - 1 tsp
green chili - 3
food color - yellow ( a pinch) - optional

Water - 2 cups


  1. Wash and drain the basmati rice and keep it aside.
  2. Heat the non-stick pan and add butter in it. Once the butter melts, add the cumin seeds. 
  3. As they start spluttering add the chopped (length wise) onions and green chili. Cook for 3 min until onions becomes translucent.Add the chopped mint and saute until they wilt. 
  4. Add the drained basmati rice to the pan and coat with the spices and onions well. 
  5. Add 2 cups of water and add salt. Close the lid and let the rice cook. ( approx about 7 to 8 min).
  6. To add a twist, sprinkle some food color on top and garnish with cilantro. Fluff the rice with spatula and leave it on slow flame for 2 min. switch off the stove.

After 5 min transfer it to serving bowl and serve with any masala-dar curry on the side.


  • Food color is optional you can skip it if you dislike the food colors. As we don't use any other spices other than cumin seeds, I prefer to add some color to make it interesting. 
  • You can use either Mint or Cilantro or both. If you have both herbs handy, then use 1 Tbsp of each in this recipe. Usually i prefer mint leaves for this rice. 

will be back with one more spicy dish
until then, Enjoy Holidays

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Dec 27, 2012 5 comments:

Cabbage and Mixed Veg Stir Fry

Cabbage is one vegetable which tastes good in many forms, raw, stri-fry sauteed, pressure cooked. Oh, some thing is smelly now, Aha, the mention of the last form 'pressure cook'. Cabbage gives you some pungent smell when it gets pressure cooked. My mom used to make a fry by pressure cooking it and with the addition of fresh ground Ginger Chili paste  and grated coconut. It tastes superb, as long you can bear the smell while cooking it.  I took some hints from my mom's version but avoided pressure cooking. And, Today, I made a Cabbage and mixed veg stir fry, and surprisingly my kids loved this version. Here is the Recipe for you, Enjoy!

Cabbage Mixed-Veg Stir Fry
This is a very simple and less spicy version and goes very well with rice or rotis as well. Actually, I liked it with Rotis better than Rice. The color and crunch in this curry makes it unique and tastes very good with your soft chapati or roti or pulka. For your Little one you can roll this curry in Chapati and serve.

Onion - 1 small
green chili - 3
Cabbage - 1 small
Green Beans - 1/2 cup (chopped)
Carrot - 1/2 cup (chopped)
Sweet Corn - 1/2  cup - frozen

oil - 1 Tbsp
ginger - 1 inch stick
garlic - 3 or 4 cloves
cumin seeds - 1 tsp
Turmeric Powder - 1 tsp
salt - 2 tsp
black pepper - 1 tsp
Curry leaves - 10
cilantro - 1/4 cup
Spring Onions - 1 Tbsp ( chopped)


  1. Chop the cabbage, onions, green chili  and set aside. Thaw the american sweet corn. 
  2. Boil 1 cup of water in the stock pot. add 1 tsp of salt.
  3. Add carrot and green beans once the water is boiling. After 5 min add the chopped cabbage and sweet corn. 
  4. let them cook for 5 min. And switch of the flame and drain the vegetables.
  5. Heat non-stick pan and add the oil. Once the oil is hot, Add the cumin seeds, followed by ginger, curry leaves, green chili, garlic, chopped onions.  Add turmeric powder and spring onions and saute for 2 to 3 min.
  6. Add the drained vegetables to the pan and mix them well. 
  7. Now add salt and black pepper and stir fry them on high for 2 min. Close the lid and cook on low for 2 min. 
  8. Add the Cilantro and mix the vegetables well and Turn off the heat. 
Cabbage Mixed-Veg Stir Fry

Transfer to serving bowl and serve with rice or roti.

  • For this curry cutting the vegetables into very thin pieces is very important. 
  • Green chili and Ginger combination always enhances the flavor of cabbage.
  • If you want to make it spicy, you can add 1 tsp chili powder also, before simmering. 
Take care until then
Ba Bye

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Dec 22, 2012 5 comments:

Gutti Vankaya Curry (for Non Veg Lovers)

As you all know by now that brinjal (or baingan) is my all-time favorite vegetable. esp I fall for this stuffed baby eggplants curry (gutti vankaya) any time. When my mom makes it i always wipe out the whole dish by myself, that's how much i love it. When i was a kid mom used to make sure that this curry is on the menu for my special birthday lunch. Even now-a-days during my visit to India she makes this curry several times during my short stay. Enough said about my love for this cute baby vegetable!!! Coming to the recipe,  there are several versions of Gutti Vankaya curry. In today's recipe we use lot of onions, garlic and garam masala which are common in any non veg curry. Hence i call it a Nonnveg Lovers version, because most of non-vegetarians love this version. (Don't get confuse by the title, we don't use any meat in this recipe!!!) Here is the recipe, Njoy!

Gutti Vankaya Curry (for Non Veg Lovers)

Baby Eggplants - 6
Onion - 2 small
tomato - 1
green chili - 2
ginger garlic paste - 1 tsp
salt - 2 tsp
turmeric powder - 1/2 tsp
coriander powder - 1 tsp
red chili powder - 1/2 tsp
coriander leaves - 1/3 cup
Oil - 2 Tbsp

cashew nuts - 6
poppy seeds - 1 tsp
red chili - 1

cardamon - 1
clove - 2
cinnamon - 2

Preparatory Steps:

  • Chop 1 onion into big pieces and grind into smooth paste in the grinder or blender.
  • Roast the red chili and poppy seeds in the pan. Cool it off, and grind it into smooth paste along with cashew nuts. Keep this paste aside.
Onion Stuffing:
Heat 1 tbsp oil in the pan, once the oil is hot add the onion paste, ginger garlic paste, add 1 tsp of salt, turmeric powder and half of the coriander leaves and cook until it comes like thick paste.


  1. Cut the baby eggplants into 4 quarters (make slits). Fill the onion stuffing in the baby egg plant slits.
  2. Heat the remaining oil in the non-stick pan, add cardamom, clove and cinnamon. Once the nice aroma comes, add the chopped onions and green chili. Let the oil separate from onions. Add the Stuffed Eggplants to the pan and fry them on medium until they are cooked well on out side. Now add the remaining onion paste and add chopped tomatoes.
  3. Add the salt, red chili powder, coriander powder and close the lid. Let the baby egg plants cook with the masala for 5 min.  until they are soft inside.
  4. Now add the cashew and poppy seeds paste to the gravy and close the lid and cook for another 5 min. 
  5. Taste and adjust the seasonings, top with remaining cilantro and close the lid. Switch off the stove, but leave the pan on the stove for 5 min. 

Serve with white rice and enjoy the heavenliness! Hmm Yumm Yummm YumM!


  • This goes very well with any mild flavored rice like Pualo or Jeera Rice.
  • As all the masalas we used in this curry are used in chicken curry, non veg lovers will love this version for sure. 

will be back with another recipe...

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Dec 21, 2012 6 comments:

Broccoli, Squash, Carrot Cheese Rice

As I have bought lots of broccoli from Sprouts last week, and now I am trying to use all of it before it gets bad. Mostly I use Broccoli in Omelets and love that combination. As my kiddos have eaten lot egg things in their breakfast this week, I want to put my broccoli to a different use. Then i remembered reading lot of recipes about Broccoli Rice casserole. As I have some left over rice also, that sounded perfect. But I wanted to make it more colorful by adding some more vegetables. so here comes my twist for to the routine casserole recipe, Broccoli, Squash, Carrot Cheese Rice. I have cooked this on the stove (didn't use oven for this, usually casseroles are cooked in oven) and hence this is not a casserole.

Cooked White Rice - 1 Cup
Broccoli - 1/2 cup
Yellow Squash  - 1 medium
Carrot - 1 medium
Garlic - 2 cloves
Oil - 1tsp
salt - 1/2 tsp
Pepper - 1/2 tsp
Cheese - 1/3 cup ( Taco Blend or American or Cheddar)
Cilantro or Chives - ( for Garnish or Optional)
Hmmm! Look at the blend of these beautiful colors


  1. Take a nonstick pan on the stove and add oil to it.
  2. Once the Oil is hot add the minced garlic.
  3. Then add the finely chopped broccoli. (Based on your kiddos age chop into right size, if they are too small mince them, or leave them small pieces, so that they will know the texture of vegetables)
  4. Chop the Yellow Squash into small pieces
  5. Peel the carrot and cut into small pieces
  6. Add the vegetables to the pan and cook for 2 min on low.
  7. Then add the salt and pepper and close the lid and cook for 2 min
  8. Add the Rice to the pan and mix everything well.
  9. Top with the cheese and once the cheese starts melting ( after 1 min), turn off the heat and mix everything well.
  10. Transfer them to serving bowl or plate, let your little one say Yum! Yum!

My son said, 'Amma! it looks like a Cake' :-)

It never goes waste the little effort we put into nice presentations. The little ones always want some thing new, so try your same old dishes with nice presentations. You will see the change, how fast they will eat. :-)

Another presentation represents a Chinese Hut

and Here is my little ones Happy Plate. (when they finish all, it's called Happy Plate ;-) )

Nutritional Info:
You are serving 1 serving of vegetables, carbohydrates and dairy with this recipe.


  • Garlic gives a very nice aroma to this rice
  • If your kiddos don't mind the spiciness then you can add 1/4 tsp of curry powder also for more flavor.
  • I always use Taco Blend Cheese or Four Cheese Mix which has orange, yellow and golden colors and also little spicy. You can use American Yellow Cheese or Cheddar Cheese.

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Dec 19, 2012 8 comments:

Onion Carrot Raita

Onion Carrot Raita is a simple and colorful creamy dish to compliment any of the spicy Pulao or Masala Rice items. This recipe is in same lines as any other Raita, but with the exception of  grated carrot addition, which makes this dish bright and beautiful. This recipe comes from my mom's kitchen, mom always makes this version of raita when she makes Vegetable Pulao or Tomato Rice. This goes well with Paratha or Chapathi as a side. I absolutely love the bright color that carrot adds to this dish and also it adds little sweetness which cools off the zesty onion flavor (.. plus extra serving of  fresh and raw vegetable in your meal... that's totally cool with this cool dish). Here is the recipe, Njoy!

Recipe Source: My mom's Kitchen

Yogurt (or Curd) - 1 Cup
salt - 1/2 tsp
black pepper - 1/4 tsp
onion - 1 medium
green chili - 1
carrot - 1 medium
cilantro ( coriander) - 1 tsp for garnish


  1. Add the Yogurt to the medium bowl and mix it well to remove any lumps and that makes it creamy and soft.
  2. Add salt and black pepper and mix it well. 
  3. Chop the onion and Green Chili into very thin slices and add this to the Bowl. Mix it well. 
  4. Add the grated carrot on top and garnish with cilantro. 

That's it, creamy, cool, colorful Onion Carrot Raita is ready!

After adding the Carrot to the Raita do not mix it. Just leave that as a topping until you serve it. If you mix the carrot becomes soggy and does not give good taste. By the time you serve the carrot should be fresh and crunchy in this dish. 

take care and see you soon here, 
until then Enjoy your Holidays...

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Dec 17, 2012 10 comments:

Nankhatai (Indian Tea Biscuits) (No Egg)

Nankhatai  are 'melt-in-mouth', cute looking Indian Tea biscuits (or short bread cookies). In western world Coffee Cakes or Biscottis are known for best companions for Coffee. But in India, salty and spicy Biscuits (crackers) are perfect combination for the Masala (spiced) Tea for the afternoon breaks or during those chilly monsoon times. It's heavenly when a small bite of Nankhatai biscuit melts in mouth along with sip of 'garam garam masala chai' (translates to hot spiced tea). The texture of these biscuits is soft and they taste like short bread cookies and color is almost white resembles the Snow flakes which suits for this winter season. :-)
Nankhatai (Tea Biscuits)
Usually one can find these biscuits in most of the bakery shops or in Irani cafes in India. These cute looking biscuits are brought to India by Persians when they started venturing their Irani Cafe concept in Bombay (source from wiki) and pairs perfect with the Irani Chai. The recipe is very simple, easy to make and with no failure. This is a perfect recipe that you can let your kiddos experiment with. Today Abhi helped me in kneading the dough and it was super fun activity for him and lot of joy for mommy to spend time with her little fella in the kitchen. Baking these cookies almost became a routine weekend activity for us (yes, these are addictive cute cookie shots...., watch out!). Another Great news is, the store-bought 100 calories snack packs are replaced by these cute looking homemade short bread cookies in Abhi's snack box. How cool is that?

Try these cookies today with your kiddo, here is the recipe, Njoy!

Unsalted Butter - 1/2 cup
Powdered Sugar - 1/2 cup
Powdered Sugar - 1 Tbsp
Cardamom - 5 pods
Nutmeg - 1/4 of whole
salt - 1/4 tsp
baking powder - 1/2 tsp
All Purpose Flour - 1 cup
Pistachio halves - 12 (optional)

* yields - 12 cookies

Keep the butter at room temperature until it becomes soft. Place the butter in a medium bowl and soften it with spatula. Add 1/2 cup of powdered sugar to it gradually while mixing it with butter. It becomes like white and creamy mixture.

Grind the black-seeds from cardamom pods (don't add the shells), along with 1/4 of whole nut meg spice and 1 Tbsp powdered sugar until it becomes like powder. Add this powder to butter & sugar mixture and give it a stir.

Add salt and baking powder to APF and swift the dry flour mixture. Add the flour to butter mixture gradually and mix until it combines well. Then remove the spatula and knead the dough with your hands until it forms like a smooth and soft dough. Cover this with plastic wrap and set it aside for 20 minutes.

Heat the oven to 300 F. Prepare the Cookie sheet by placing a parchment paper inside.

After 20 minutes, take out the dough from plastic wrap and give it another knead, and divide this into 12 equal parts. Rotate these into smooth balls in between palms. Make sure there won't be any cracks. If the dough becomes crumble while making a ball add some ghee to your palms and then try again. Press a pistachio half into each ball and Place these balls on the baking sheet.

Bake for 20 minutes, based upon your oven temperature start monitoring after 15 minutes. These should look like almost white ( shouldn't be browned) and bottoms should be slightly browned. Once you see these signs, turn off the oven and take out the cookies and transfer them to wire rack. let them cool for at least 10  minutes. (This wait was though part to handle for my kiddos :-))

Then pack these in the air-tight container to store, they last fresh up to 1 week to 10 days. In my house, today they are all gone before I stored them. :-)


  • I have used the whole fresh Nutmeg (it's always handy in my pantry as i use in my Pulaos) in this recipe. If you don't have whole nut meg, use 1/4 tsp nutmeg powder or all spice powder. 
  • Unlike other cookie recipes, oven temperature is set at 300 F ( little low than usual for cookies), and baked for almost 20 minutes. This setting gives that almost white color to cookies.

will be back with another great recipe,
until then take care

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Dec 13, 2012 11 comments:

Mushroom Biryani

Biryani.....the term itself makes my mouth water...! Who doesn't like Biryani? Whenever there is a talk about Biryanis you hear more Chicken or Mutton versions as these are pretty popular in Biryani's section. Well, That is disappointing for Veg Lovers!!! No worries, This meat less Mushroom Biryani will convince you that you will get the same great taste of biryani with out compromising on the flavors. This is very simple to make and considered as One Pot Meal and can be a delicious Sunday Special, will be ready in minutes and serves as a perfect lunch box item for the next Monday! Now Cheer Up, and try this recipe to make the Sunday lunch Special! Here is the recipe, Njoy!

Mushroom Biryani

Adapted from: Padhu's Kitchen

Basmati Rice -  2 cups ( uncooked)
Mushrooms - 1 cup ( or 12 -15 medium)
Onion - 1/2 medium
Green Chili - 5
Tomato - 2
Mint - 1 Tbsp
Ginger Garlic Paste - 1 Tbsp
salt - 1 tsp
garam masala  - 1 tsp
Oil - 1 Tbsp
Butter - 1 Tbsp

Clove -  3
Cardamom - 1
Star Anise - 2
Cinnamon - 3
Shajeera - 1 tsp

Yogurt - 1/2 cup
salt - 1/2 tsp
red chili powder - 1 tsp
coriander powder - 1/2 tsp
turmeric powder - 1/2 tsp

Serve it with Cool Raita

Preparatory Steps:
  • Remove the stems from Mushrooms and clean the dirt with wet towel. Slice the mushrooms if they are big.
  • Mix the ingredients under Marinade section and add the sliced mushrooms mix well and close the lid and keep it aside for 10 to 15 min. 
  • Chop the tomatoes and grind into puree along with mint leaves in the small jar of mixie ( or blender or magic bullet)
  • Soak the basmati rice for 10 min, then wash and drain.
  1. Heat the Oil and Butter in the heavy bottom pan. (I have used my pressure cooker.) Once the oil is hot add Clove, Cardamom, Star Anise, Cinnamon and Shajeera. saute for 1 min.
  2. Add ginger garlic paste. mix well and saute until the oil separates from it. Add chopped green chili and sliced onions. add salt and stir fry until the onions are cooked.
  3. Add the tomato and mint puree to the pan and mix well. Let it simmer for 2 to 3 min. 
  4. Add the mushroom marinade to the pan and cook until the mushrooms become soft ( aprox for 3 min)
  5. Now add the basmati rice to the pan. mix well and add garam masala. 
  6. Add 3 cups of water to the pan. taste and adjust the salt and seasonings. 
  7. Now Close the lid and cook for 10 to 15 minutes or until the rice is cooked and becomes fluffy.
  8. Serve it with Onion Raita to cool off the spices in this Biryani.

Take a close peek.....

  • If you are using pressure cooker, keep the heat low after 2 whistles and cook for 3 min and switch off the heat.
  • Don't ever run the mushrooms under water, it makes them soggy in the curry or rice. always clean them with wet towel.
  • I have used Bella Brown Mushrooms. You can use white mushrooms or button mushrooms. I like Bella mushrooms or crimini mushrooms. They are better than white mushrooms in nutrition value , in texture and in taste.

keep visiting, more yummy recipes are on the way..

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Dec 8, 2012 10 comments:

Pumpkin Cake Roll

As we are in Fall Festival and Thanks Giving season, the Food Magazines and Blog world are full of pumpkin related recipes making it a feast to eyes. That reminds me that I have never made any pumpkin related recipes so far and today this beautiful Pumpkin Cake Roll recipe caught my eye. As I have never made a cake roll before, this is going to be a baking challenge for me. If it comes good, my sweet lovers in the family will be happy, if not it will be a good experience for me and it keeps some laughs for memories in future.
Pumpkin Cake Roll
I have adapted this recipe from Libby's recipe, but played with some spice measures in my version here. The preparation of cake roll involves some artful steps like rolling the cake, and unrolling the cake and again rolling it back with filling spread. Oh, Boy! any thing artful means it makes me nervous. After reading the recipe, I have lost good feelings about rolling the cake part. But anyways, went ahead gave it a try. The effort was totally worth it. At the end the Pumpkin Cake Roll came as one piece, looked  gorgeous, tasted delicious, leaving an awesome experience.

So I have rolled the cake for the first time with no failure and it is not as bad as i thought.  Am I ready to make another cake roll? Yes, next time it's going to be chocolaty! :-) Here is my version of Pumpkin Roll Recipe, Njoy!

Adapted from: Libby's Pumpkin Roll

For Cake:
powdered sugar (to sprinkle on towel) - 1/4 cup
all-purpose flour - 3/4 cup
baking powder - 1/2 tsp
baking soda - 1/2 tsp
ground cinnamon - 1 tsp
salt - 1/4 tsp
eggs - 3
granulated sugar - 1 cup
Pumpkin Puree - 2/3 cup
walnuts, chopped - 1 cup ( optional)

For Filling:
cream cheese - 8 oz
powdered sugar - 1cup
6 tablespoons butter ( softened) - 6 Tbsp
vanilla extract - 1tsp
Powdered sugar (optional for decoration)


Bake Cake:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan (I have used cookie sheet with 1/2 inch edge); line with wax paper. Grease and flour paper. Sprinkle a thin, cotton (or paper) kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with copped walnuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.


  • Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick. 
  • The recipe called for Jelly Roll Pan, which i don't have, but I have used my cookie sheet ( with 1/2 inch height edge) after looking at the results, i can tell you to confidently use the cookie sheet, if you don't have jelly-roll pan. 
  • You can use the fresh pumpkin puree or canned puree. Today in this recipe, I have used the canned one. 
  • After rolling the cake with filling, I have kept in the freezer for 30 minutes so that it will be firm and then moved to refrigerator and kept it there for 30 minutes. because of this it was firm and cutting this cake roll became piece of cake :-)

will be back with one more great recipe...

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Dec 6, 2012 14 comments:

Paneer Tomato Curry (Simple & Delicious)

Here comes another effortless delicious simple exotic Paneer Curry.  This curry is very easy and  can be made with basic ingredients that you can easily find in your Pantry. In any Indian gravies or curries the addition of tomato puree is usual, but in this curry Paneer gets coated with mild masala and simmers in exclusively tomato puree until the tangy tomato flavor sinks into it, which makes it special and unique. During our recent family reunion, my cousin Tara (and wonderful cook) made this curry in hurry. Me & my sister just loved it and surprised at how quickly she fixed this superb dish. Since then I am hooked on to  this. This goes very well with any flavorful rice like pulao or jeera rice. Today I have served this  bright delicious Paneer Curry with mild colorful vegetable pulao and the guests are totally delighted with this combination. Here is the recipe, Njoy!

Paneer Tomato Curry
recipe source: Tara's (my cousin) Kitchen

Paneer Cubes - 1 cup
Tomato - 5 medium (juicy & cluster tomatoes)
Onion - 1
Green Chili - 2
cumin seeds - 1 tsp
mustards seeds - 1 tsp
ginger garlic paste - 1 tsp
turmeric powder - 1 tsp
salt - 1 tsp
black pepper - 1/4 tsp
red chili powder  - 1/2 tsp
coriander powder - 1/2 tsp
Oil - 1 Tbsp
Oil - 1 tsp ( to shallow fry paneer)
Cilantro - 1 Tbsp

Preparatory Steps:
  • Heat the non-stick skillet and add 1 tsp oil. Once the oil is hot add 1/2 tsp turmeric powder to it. Add chopped Paneer cubes to the skillet and shallow fry until all the edges are brown. (approx 5 min). Keep a  bowl of boiled water with a pinch of salt added to it on the side. Drop these fried Paneer cubes into the boiled water and leave it for 5 min. Take out the a Paneer cubes from water and squeeze them and place it on the side. This step makes the Paneer crisp on the edges and soft inside. Sometimes Paneer can become like rock after getting fried. the hot water bath for the Paneer will avoid it, makes it soft in your curry. 
  • Grind the chopped Tomatoes in the Mixie or Blender to make tomato Puree.

I have seen these cocktail tomatoes at Indian store for the first time, they are smaller than cluster tomatoes but bigger than cherry tomatoes. These bright, cute tomatoes are packed with tangy flavor and made this curry colorful, beautiful and flavorful. :-)

  1. Heat the 1 Tbsp of oil in the non-stick pan. Once the oil is hot add the cumin seeds and mustard seeds. When they splutter, Add chopped onion, green chili and saute them for 3 min. Add ginger garlic paste and turmeric powder and stir it well and until the oil separates. 
  2.  Add Tomato Puree to the pan and mix it well with onion mixture. Add salt, black pepper, red chili powder and close the lid and simmer for 3 min. 
  3. Now the tomato puree gets cooked and becomes gravy, add coriander powder and cilantro. Close the lid and simmer for 2 minutes. 
  4. Add the fried Paneer Cubes to the pan. Mix it well until the Paneer gets coated with gravy.Keep the flame in low and simmer for 5 min, this makes the spices sink into Paneer.
  5. Taste and adjust all the seasonings and switch off the stove; transfer it to serving bowl and garnish with some cilantro on top. 
This goes very well with any mild rice dish like vegetable pulao or jeera rice and pairs well with pulka or roti.

take a close peek... Hmmmm...Yum!

will be back with another great recipe
until then take care

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Dec 1, 2012 3 comments:

Potato Latkes

I have seen Latke recipes before but never made one. Latkes are almost like a sister recipe to Pancakes except that these are shallow fried in the oil. After some surfing I came to know that Latkes are traditionally eaten by Jews during the Hanukkah Festival and the Oil for cooking the Latkes is also symbolic of their Hanukkah story. Interesting! (reference from wiki).
Potato Latkes
As i am out of all the other english vegetables like carrot, beans, capsicum etc but left only with lots of potatoes. so today I wanted to try something with potatoes for breakfast, as I have previously tried Potato Pancakes now I got to try it's sister recipe. Potato Latkes. In this recipe, the potatoes are grated, drained, mixed well with salt & spices, then gets dipped in egg mixture and gets fried in oil. The texture almost looks like Fried Hash Browns. These can be served as breakfast or snacks or will be perfect for kiddo's lunch packs. Both of my kids and VJ loved these Latkes, (of course I have love for this tuber vegetable always) and it's a complete winner recipe for my family! Here is the recipe, Njoy!

Crisp on the Edges....

Potatoes - 4 medium
Onion - 1/2 medium
Garlic - 2 cloves
salt - 1 tsp
black pepper - 1 tsp (coarsely and freshly ground)
crushed red pepper - 1 tsp ( optional)
dried herbs - 1 tsp (I have used dried basil) ( optional)
Eggs - 3
All Purpose Flour - 1 Tbsp
Corn Starch - 1 Tbsp

Oil - 1/2 cup ( for frying)


  1. Peel and wash Potatoes & onions. Grate onion & potato with boxed grater or place them in food processor until you get the grated effect. 
  2. Add chopped garlic and salt to this grated potato and onion mixture. Mix well and let it sit on the colander for few min. the excess water gets drained, now remove the remaining water also by squeezing this mixture in your palms. (the potato strands should be dry and separate from each other). Now add herbs, black pepper and crushed red pepper and mix well.
  3. Beat the the eggs in a medium bowl, add flour and starch and mix well. add the Potato mixture to the egg mixture and mix well until the potatoes gets coated with egg. The combined mixture should be with thick consistency than soggy or soupy.
  4. Heat the oil in the heavy bottom pan. Once the oil is hot, take spoonful of mixture and drop them in the oil carefully; when it gets firm in the oil use two spatulas and squeeze it so that it forms like a patty shape. let it cook on both sides until it becomes golden brown. 
  5. Keep the oven 200 F; after removing these Latkes from oil transfer them to baking sheet and place them in the oven until you serve them. This step keeps the Latkes warm and crisp which makes it tastier. 
Veg Lovers:
You can replace the egg mixture with besan flour (or chick pea flour) mixture. Make a smooth paste with 1 Tbsp of Besan + 1 Tbsp APF + 1 Tbsp of Rice flour.

Serve with Ketchup for Kiddos and Red Chili Sauce for grown-ups.

  • I have added some spices and herbs to suit our Indian taste buds. If that makes it spicy, you can avoid the spices in this recipe.
  • I have added Corn starch to get more crispy effect. If you don't have corn starch handy you can use rice flour instead to get the similar effect. If you don't have rice flour also, then simply you can use 2 Tbsp APF total in this recipe. 
  • I didn't get a chance to do the last step, as my family started finishing these crispy Latkes as they are out of the pan. :-)
  • You can let these latkes cool after cooking them in oil and place in ziploc bags and freeze upto  2 to 3 weeks. When you want to serve preheat the oven and cook them in the oven for 5 to 10 min.

will be back with one more wonderful recipe..
until then  take care

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